The Chef and his teamPierre Caillet
La Maison Caillet is driven by a simple, genuine family spirit that unites everyone and unites our energies to offer the best to our restaurant and hotel guests, while respecting each individual.
Pierre, Michelin-starred chef and gardener
"One word is at the heart of my life: respect. Respect for the people who work at La Maison Caillet in a spirit of kindness and trust, and for the partner producers in the region who supply me with meat and other local produce.
Respect for the land and for Nature, because without it, no quality cuisine is possible. Respect for the customers who share our work and our emotions during a meal with us.
As I am supported by these essential values, I can give free rein to my inspiration and creativity to make a cuisine of surprising and unexpected flavours that gives prominence to plants".
Cécile Caillet
The heart of the house.
« I met Pierre back at the hotel and catering school of Le Touquet.
We have been together and we have built our career together since.
At the head of La Maison Caillet, we are proud to have imagined and built a house that reflects our aspirations.
We are happy to share our attachement to nature, to the land, to the women and men who make it alive.
We are happy to welcome our guests with sincerity and professionalism.
The same values that we share with our team".
The team at La Maison Caillet restaurant.
Nadège Belhache
"Nadège is developing her skills with a versatility that appeals to everyone: through her assignments, she is discovering in depth the House in which she has been evolving.
Wine, which is one of her new areas of responsibility, is a discovery and a passion: Nadège immerses herself in this new world with passion and determination. When she talks about wine to her guests, she describes it simply, with the right words and the emotions she herself felt when she first tasted it.
The family atmosphere at La Maison Caillet, listening to everyone and showing solidarity are the driving forces behind her determination to go even further and continue to go with the House towards its future. "
Fanny Rougeolle, available and attentive.
"I've been working at La Maison Caillet restaurant for 6 years now, where I particularly appreciate the family atmosphere and the proximity to the surrounding countryside.
I welcome guests and serve in the dining room with good humour and discretion, just as I should.
My greatest reward is to see the smiles on people's faces, and how pleased they are to be here after a meal with us".
Titouan Foucault, assistant chef
"I've been Pierre Caillet's assistant chef for 7 years.
Over the years, the Chef and I have built up a relationship based on trust and respect.
We share a love of local cuisine, a desire to constantly create new dishes using produce from the garden, and a commitment to the environment.
I'm proud to see Maison Caillet flourish and progress".